Fish and Chips with Chunky Pea Purée and Tartare Sauce

Name: Fish and Chips with Chunky Pea Purée and Tartare Sauce
Cuisine: Irish
Ingredients: vegetable oil, for deep-frying; 8 Rooster potatoes, peeled; 100 g (4 oz) plain flour; 2 eggs, beaten; 200 g (7 oz) fresh white breadcrumbs; 1 tsp chopped fresh flat-leaf parsley; 1 tsp sesame seeds; 4 x 175 g (6 oz) firm white fillets, boned and skinned (such as haddock, hake or pollack); 4 x 175 g (6 oz) firm white fillets, boned and skinned (such as haddock, hake or pollack); 4 x 175 g (6 oz) firm white fillets, boned and skinned (such as haddock, hake or pollack); 4 x 175 g (6 oz) firm white fillets, boned and skinned (such as haddock, hake or pollack); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 400 g (14 oz) frozen peas; 2 tbsp crème fraîche; 150 g (5 oz) mayonnaise; 50 g (2 oz) gherkins, rinsed and finely chopped; 50 g (2 oz) capers, rinsed and finely chopped; 1 tsp chopped fresh dill; 1 tsp chopped fresh chives; squeeze of lemon juice; squeeze of lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

Not just a take-away, this dish can be made at home without too much effort. Fierce battles rage over how best to coat the fish, but I have to say that this particular way of coating the fish in breadcrumbs gives a lovely crisp result.

Ingredients

vegetable oil, for deep-frying
8 Rooster potatoes, peeled
100 g (4 oz)

Europe
Ireland
Fish course
Pescatarian

Method

Preheat the oven to 150°C (300°F/gas mark 2).

Heat the vegetable oil in a deep-fat fryer or a deep-sided pan, making sure it’s only half full, until it reaches 160°C (325°F). Cut the potatoes into skinny chips and then place in a bowl of cold water (this helps to remove the sta